SK OPENING CHECKLIST

• Conducted on

  Date

Conducted by

• Waiter

• Bartender

• Somm

• Manager

• SK Steak & Oyster
  Address

• Retrieve menu changes from the chef. Amend briefing notes<br>and menu pages

  Yes

  No

  N/A

• Parking validator machine turned ON

  Yes

  No

  N/A

• Change over menus if necessary, including the display menu<br>board for front door

  Yes

  No

  N/A

• Review all reservations for the day and familiarise yourself<br>with any VIPs, special requests, occasions etc.

  Yes

  No

  N/A

• Check tables are set correctly, reflecting the bookings

  Yes

  No

  N/A

• Open the SK gift voucher log and the ABCD log on the laptop

  Yes

  No

  N/A

• Top up the flower water and clean the mirror underneath

  Media

• Check all bill folders are clean and stocked with business cards<br>(1 per venue)

  Yes

  No

  N/A

• Place special occasion cards on the allocated table (1st sitting only)

  Yes

  No

  N/A

• Print reservations notes and 2 x staff notes, highlighting any important notes on the former

  Yes

  No

  N/A

• Check that the dress code sign is clean and the business card holders are full, neatly arranged in front

  Yes

  No

  N/A

• Turn on glass washer

  Yes

  No

  N/A

• Check floor plan and set tables accordingly

  Yes

  No

  N/A

• Check table settings (e.g., add salt, length of tablecloths not touching the ground; nice and straight, no tags visible. Napkins are folded neatly, glasses are clean and Riedel labels on glassware are facing customer)

  Yes

  No

  N/A

• Make sure tables and chairs are lined up neatly (INCLUDING CHAIRS IN PDR) and combined tables LEVEL (twist knobs at bottom of tables)

  Yes

  No

  N/A

• Set up the bar, window in the PDR and T90 if it’s booked

  Yes

  No

  N/A

• Clean booths and chairs (no crumbs or hairs etc.)

  Yes

  No

  N/A

• Clean and re-stock oyster stands at both stations

  Yes

  No

  N/A

• Check waiter stations and re-fill with charger plates, glasses, napkins and linen if necessary

  Yes

  No

  N/A

• Clean and wipe all bill folders, POS screens and eftpos machines

  Yes

  No

  N/A

• Check eftpos machines and printers have enough paper for service and some spares in the drawer (restock from B1 cage)

  Yes

  No

  N/A

• Prepare fresh candles on the bar

  Yes

  No

  N/A

• Prepare/clean lamps (dinner service)

  Yes

  No

  N/A

• Salt, pepper, and towel tabs in the stations are full

  Yes

  No

  N/A

• Clean and wipe down piano

  Yes

  No

  N/A

• Vacuum the restaurant floor

  Yes

  No

  N/A

• Ensure all ice buckets are filled within half an hour of service

  Yes

  No

  N/A

• Ensure all booths are lined up looking from 101 table

  Yes

  No

  N/A

• If any spare time, fold some napkins

  Yes

  No

  N/A

• Tidy up coffee machine area and rinse group handles from <br>soaking

  Yes

  No

  N/A

• Set up ice wells for service, retrieve syrups, juices, bitters,<br>soft drinks, fruit containers and mixers from fridge

  Yes

  No

  N/A

• PHOTO OF SERVICE WELL SET UP - GARNISH POT AREA (SHOULD BE MIRRORED ON EACH SIDE)

• PHOTO OF SERVICE WELL SET UP - INSIDE AND AROUND WELL (SHOULD BE MIRRORED ON EACH SIDE)

• Remove dust covers from all spirit bottles and speed pours

  Yes

  No

  N/A

• PHOTO OF DUST COVERS AND BOX

• Check pre-batch levels and top up if necessary (pre batch par levels sheet is in the purple bar bible)

  Yes

  No

  N/A

• Check dates and levels of prep juices and replace/top up if<br>needed

  Yes

  No

  N/A

• Refill straw caddies with straw straw and napkins

  Yes

  No

  N/A

• PHOTO OF STRAW CADDY (SHOULD BE MIRRORED ON EACH SIDE)

• Bring out fruit bowl from fridge

  Yes

  No

  N/A

• PHOTO OF FRUIT BOWL

• Clean and wipe out the fruit bowl using hot soapy water and and dry thoroughly with a white bar towel

  Yes

  No

  N/A

• Prep lemons and limes for FOH water service

  Yes

  No

  N/A

• PHOTO OF FLOOR FRUIT LIMES AND LEMONS BOWLS

• Fetch anything needed from downstairs that's missing for<br>service (bar mats, fruit, straws, big ice blocks, soft drink etc.)

  Yes

  No

  N/A

• If frozen, remove cucumber balls from ice moulds and redo

  Yes

  No

  N/A

• Replace bar floor mats into position

  Yes

  No

  N/A

• PHOTO OF FLOOR MATS SET UP (INSIDE BAR)

• PHOTO OF FLOOR MATS SET UP (BY COFFEE MACHINE AREA/WALKWAY)

• Fill some tap water bottles for service

  Yes

  No

  N/A

• Check dates on milks and re-fill fridge if necessary

  Yes

  No

  N/A

• Leave a note for anything running low and alert manager

  Yes

  No

  N/A

• Wipe and sanitise the bar top with pink germguard spray and chux then dry with white bar towel

  Yes

  No

  N/A

• PHOTO OF GERMGUARD SPRAY

• Put away all deliveries

  Yes

  No

  N/A

• Check out of stock wines and make a list

  Yes

  No

  N/A

• Re-stock downstairs service fridges

  Yes

  No

  N/A

• Wipe down all fridges glass

  Yes

  No

  N/A

• Check menu changes and cleanliness of wine menu pages,<br>change if needed

  Yes

  No

  N/A

• Clean and refresh Somm stations and restock glassware for service

  Yes

  No

  N/A

• Parking validator machine turned ON

  Yes

  No

  N/A

• Amend daily run sheet and assign sections

  Yes

  No

  N/A

• Fill up the whiteboard with Labour Cost

  Media

• Check trials spreadsheet

  Yes

  No

  N/A

• Check booking notes to be aware of VIP’s, special occasions<br>etc.

  Yes

  No

  N/A

• Count till

  Yes

  No

  N/A

• Adjust light and music settings for service

  Yes

  No

  N/A

• Do a final walk through before briefing to fix anything that<br>needs correcting

  Yes

  No

  N/A

• Email the completed opening checklists to the SK Manager<br>email and cc Jess

  Yes

  No

  N/A

• Put in manager group chat the LC and hotel occupancy

  Yes

  No

  N/A

• Ensure all booths are neatly lined from table 101

  Yes

  No

  N/A